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Lyu H, Na Q, Wang L, Li Y, Zheng Z, Wu Y, Li Y, Hang G, Zhu X, Ji R, Guo F, Ming L. Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel ( Camelus bactrianus) Meat. Animals (Basel) 2024; 14:611. [PMID: 38396579 PMCID: PMC10886407 DOI: 10.3390/ani14040611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/25/2024] Open
Abstract
Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8-10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.
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Affiliation(s)
- Haodi Lyu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Qin Na
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Linlin Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yafei Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Zengtuo Zheng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yinga Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yuanyuan Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Gai Hang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Xiangwei Zhu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Rimutu Ji
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
| | - Fucheng Guo
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
| | - Liang Ming
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
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Liu S, Yu H, Zhu L, Zhang X, Li P, Wang C, Liu G, He P, Zhang C, Ji H. Dietary nano-Se supplementation regulates lipid deposition, protein synthesis and muscle fibre formation in grass carp fed with high-fat diet. Br J Nutr 2023; 130:1678-1688. [PMID: 36999370 DOI: 10.1017/s0007114523000892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/01/2023]
Abstract
The current study aims to confirm the positive effects of dietary nano-Se on nutrients deposition and muscle fibre formation in grass carp fed with high-fat diet (HFD) before overwintering and to reveal its possible molecular mechanism. The lipid deposition, protein synthesis and muscle fibre formation in grass carp fed with regular diet (RD), HFD or HFD supplemented with nano-Se (0·3 or 0·6 mg/kg) for 60 d were tested. Results show that nano-Se significantly reduced lipid content, dripping loss and fibre diameter (P < 0·05), but increased protein content, post-mortem pH24 h and muscle fibre density (P < 0·05) in muscle of grass carp fed with HFD. Notably, dietary nano-Se decreased lipid deposition in the muscle by regulating amp-activated protein kinase activity and increased protein synthesis and fibre formation in muscle by activating target of rapamycin and myogenic determining factors pathways. In summary, dietary nano-Se can regulate the nutrients deposition and muscle fibre formation in grass carp fed with HFD, which exhibit potential benefit for improving flesh quality of grass carp fed with HFD.
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Affiliation(s)
- Sha Liu
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
| | - Haibo Yu
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
| | - Lingwei Zhu
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
| | - Xiaotian Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
| | - Pengju Li
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
| | - Chi Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
| | - Guohao Liu
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
| | - Pan He
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
| | - Cheng Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
| | - Hong Ji
- College of Animal Science and Technology, Northwest A&F University, Yangling712100, People's Republic of China
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Uushona T, Chikwanha OC, Katiyatiya CLF, Strydom PE, Mapiye C. Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal. Meat Sci 2023; 201:109190. [PMID: 37060878 DOI: 10.1016/j.meatsci.2023.109190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/30/2023] [Accepted: 04/06/2023] [Indexed: 04/17/2023]
Abstract
Five diets containing Acacia mearnsii leaf-meal (AMLM; 0, 50, 100, 150 and 200 g/kg DM) substituted for Triticum aestivum bran were fed to lambs for 42 days. The effect of diet and retail display period on meat fatty acid (FA) composition (day 1); colour, antioxidant activity, myoglobin and lipid oxidation (day 1, 3, 5, 7 and 9); protein oxidation (1, 3 and 7 d) and instrumental tenderness (day 1, 5 and 10) were evaluated. Dietary AMLM linearly decreased (P ≤ 0.05) individual (14:0, 16:0, 18:0) and total saturated FA and increased (P ≤ 0.05) trans(t)-monounsaturated FA (MUFA) mainly t10/t11-18:1, individual and total conjugated linoleic acids, n-3 and n-6 polyunsaturated FA (PUFA) contents. The contents of cis(c)-MUFA, mainly c9-18:1, exhibited a quadratic response reaching a minimum at 50 g/kg AMLM (P ≤ 0.05). Meat antioxidant on day 9 was higher (P ≤ 0.05) for diets containing ≥100 g/kg DM AMLM compared to the other diet × retail display period interactions. Relative to the other interactions, meat redness values were lowest on day 7 and 9 for AMLM diets containing ≥150 g/kg DM (P ≤ 0.05). Dietary addition of AMLM increased (P ≤ 0.05) meat lightness and oxymyoglobin, and reduced (P ≤ 0.05) TBARS and instrumental tenderness values. However, oxymyoglobin values declined (P ≤ 0.05) over the retail display period, while lightness, metmyoglobin, TBARS and carbonyls increased (P ≤ 0.05). Results indicate that AMLM up to 200 g/kg DM in lamb finisher diets, improves meat fatty acid composition, tenderness, and lipid shelf-life.
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Affiliation(s)
- Tulimo Uushona
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa; Department of Animal Production, Agribusiness and Economics, Faculty of Agriculture, Engineering and Natural Sciences, University of Namibia, Private Bag 13188, Windhoek, Namibia
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Chenaimoyo L F Katiyatiya
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Phillip E Strydom
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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Maldonado-Pereira L, Barnaba C, Medina-Meza IG. Dietary exposure assessment of infant formula and baby foods' oxidized lipids in the US population. Food Chem Toxicol 2023; 172:113552. [PMID: 36502995 DOI: 10.1016/j.fct.2022.113552] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/29/2022] [Accepted: 12/04/2022] [Indexed: 12/13/2022]
Abstract
Baby Foods (BFs) and Infant formulas (IFs) are the main sources of nutrition for an infant throughout the 1st year of life. Various enriched products are commercially available for parents seeking to fulfill their baby's nutritional needs. Consequently, different bioactive lipids are present in BFs and IFs, including dietary oxysterols (DOxS), whose known toxicity has been associated with mutagenicity, cancer, and other chronic diseases. In this work, we performed an exposure assessment of 25 bioactive lipids on IFs (n = 30) and BFs (n = 13) commercially available in the US. To determine dietary exposure, we used EPA's SHEDS-HT probabilistic model. Even though β-Sitosterol was the most exposed bioactive lipid with 75,410 μg/day, cholesterol was the most absorbed compound during the entire first year (19.3 mg/day). Additionally, we found 7α-hydroxycholesterol (7α-OH) as a potential DOxS biomarker of the BFs manufacturing process. This is the first time an infant's exposure assessment (including DOxS) after BFs and IFs consumption is performed, enabling much-needed information regarding these hazardous compounds and their potential effects on infants' health.
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Affiliation(s)
- Lisaura Maldonado-Pereira
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI, USA; Department of Biosystems and Agricultural Engineering, East Lansing, MI, USA.
| | - Carlo Barnaba
- Institute of Quantitative Health Science and Engineering, Michigan State University, East Lansing, MI, USA.
| | - Ilce Gabriela Medina-Meza
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI, USA; Department of Biosystems and Agricultural Engineering, East Lansing, MI, USA.
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5
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Jia W, Di C, Shi L. Applications of lipidomics in goat meat products: Biomarkers, structure, nutrition interface and future perspectives. J Proteomics 2023; 270:104753. [PMID: 36241023 DOI: 10.1016/j.jprot.2022.104753] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/05/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
Abstract
Goat meat, as a superior product including low lipids, low cholesterol contents and high-quality proteins, becomes the superior food for the national market. With the increasing demand for goat meat, the production, sensory quality and physicochemical properties of goat meat are also widely observed. Following significant discoveries on the mechanism determining goat meat quality, further research on complex and interactive factors leading to changes of goat meat quality is increasingly based on data-driven "omics" methods, such as lipidomics, which can rapidly identify and quantify >1000 lipid species at same time facilitating comprehensive analyses of lipids in tissues. Molecular mechanism and biomarkers indicating the changes of goat meat quality, authentication, meat analogue, nutrition and health by lipidomics are feasible. According to the analysis results of the classes and of different biomarkers lipids of goat meat quality, the main processes involved the biosynthesis of unsaturated fatty acids, associations with lipids and proteins, lipid oxidation, lipid hydrolysis, lipid degradation, lipid deposition and lipid denaturation, which have been translated into advanced technologies for identifying the goat meat adulteration and faux meat rapidly and accurately. SIGNIFICANCE: In this review, the research of lipidomics technology, past applications, recent findings and common on the recent advances of lipidomics in the quality assessment of mutton products by lipidomics with MS approaches have been summarized. The information reported in review can serve as a reference to characterize the lipids found in mutton, clarify the application of lipidomics to the field of mutton products and provide new perspectives in producing superior quality mutton products.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Chenna Di
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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6
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Maggiolino A, Faccia M, Holman BW, Hopkins DL, Bragaglio A, Natrella G, Mazzone A, De Palo P. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality. Meat Sci 2022; 191:108865. [DOI: 10.1016/j.meatsci.2022.108865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 10/18/2022]
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7
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Álvarez C, Koolman L, Whelan M, Moloney A. Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status. Foods 2022; 11:foods11020181. [PMID: 35053913 PMCID: PMC8775201 DOI: 10.3390/foods11020181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 01/14/2023] Open
Abstract
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.
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Affiliation(s)
- Carlos Álvarez
- Teagasc Food Research Centre, Department of Food Quality and Sensory Science, D15 DY05 Dublin, Ireland
- Correspondence:
| | - Leonard Koolman
- Teagasc Food Research Centre, Department of Food Safety, D15 DY05 Dublin, Ireland;
- UCD-Centre of Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Michael Whelan
- Teagasc Food Research Centre, Meat Technology Ireland, D15 KN3K Dublin, Ireland;
| | - Aidan Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, C15 PW93 Meath, Ireland;
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Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls. Animals (Basel) 2022; 12:ani12020130. [PMID: 35049754 PMCID: PMC8772538 DOI: 10.3390/ani12020130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/09/2021] [Accepted: 01/04/2022] [Indexed: 11/29/2022] Open
Abstract
Simple Summary The water buffalo is found worldwide, but mainly in Asian countries, i.e., India, Pakistan, and China. Buffalo meat can be a viable option to fulfill the future protein demands of the world’s population. Presently, very little information is available regarding buffalo meat quality attributes under different packaging types. Therefore, this study was designed to evaluate the effect of packaging type and aging time on the meat quality characteristics (instrumental color, WBSF, cooking loss, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of longissimus lumborum steaks. The results showed that vacuum packaging and aging were the most effective in decreasing the WBSF values of buffalo meat. Abstract The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.
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Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs. Antioxidants (Basel) 2021; 10:antiox10121911. [PMID: 34943014 PMCID: PMC8750345 DOI: 10.3390/antiox10121911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 12/12/2022] Open
Abstract
Heat stress is associated with impaired meat quality and disruption of redox balance. This study investigated the effect of chronic exposure to high temperature on meat quality and antioxidant markers of muscles (longissimus lumborum and gluteus medius) of growing Iberian pigs. Twenty-four pure Iberian pigs were allocated during 28 days to one of three treatments (n = 8/treatment): thermoneutral conditions (20 °C) and ad libitum feeding (TN), heat stress conditions (30 °C) and ad libitum feeding (HS) and thermoneutral and pair-fed with HS (TN-pf). Muscles of the HS group had greater intramuscular fat content than the TN-pf group and higher Zn levels than TN and TN-pf, whereas differences on fatty acid composition were negligible. Heat exposure did not affect pH, color coordinates of redness (a*) and yellowness (b*) and MDA values but had a positive influence on lightness and drip losses. Moreover, chronic heat stress stimulated the activity of antioxidant defenses SOD, CAT and GPx. The statistical factor analysis adequately classified the muscles studied, but was unable to differentiate samples according with treatments. Findings of the present study support an adaptive response of the Iberian pig to high temperatures and show the high Iberian meat quality even under adverse climate situations.
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Wang Y, Tian X, Liu X, Xing J, Guo C, Du Y, Zhang H, Wang W. Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat. Meat Sci 2021; 184:108690. [PMID: 34656007 DOI: 10.1016/j.meatsci.2021.108690] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 12/20/2022]
Abstract
This study aimed to evaluate the effects of different cooking time (2, 4, and 6 h) and temperature (50, 60, 70, 80, and 90 °C) on physical, textual, and structural properties of longissimus lumborum muscle of yak, and to explore the thermal denaturation process of intramuscular collagen by using a new tool (collagen hybridizing peptide staining, CHP staining). The results showed that tenderness was affected by the interaction of cooking time and temperature and the changes in moisture and collagen composition. In comparison with cooking time, temperature had more obvious effects on cooking loss, moisture content and redness. Scanning electron microscopy showed that as the temperature increased, intramuscular connective tissue gradually degraded, and muscle fibers became more compact. CHP staining showed that the collagen in the perimysium first denatured at 50 °C, and more and more collagen denatured and degraded as the temperature increased.
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Affiliation(s)
- Yang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xinzhu Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jinfeng Xing
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chen Guo
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuehong Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Huan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
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11
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Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Sci 2021; 181:108610. [PMID: 34147961 DOI: 10.1016/j.meatsci.2021.108610] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 12/19/2022]
Abstract
The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.
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Affiliation(s)
- M Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, University of Extremadura, 10003 Cáceres, Spain.
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12
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Bucław M, Lepczyński A, Herosimczyk A, Ożgo M, Szczerbińska D, Majewska D, Liput K, Pierzchała M. Post mortem changes in M. iliotibialis lateralis muscle protein profile of emu (Dromaius novaehollandiae). Meat Sci 2021; 180:108562. [PMID: 34077892 DOI: 10.1016/j.meatsci.2021.108562] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 05/06/2021] [Accepted: 05/17/2021] [Indexed: 11/28/2022]
Abstract
The available literature lacks information on the metabolic processes taking place in emu muscles after the cessation of circulation. Hence, this study was undertaken to examine the physicochemical characteristics (pH, drip loss, WHC, TBARS, L*, a*, b*) with concomitant changes in protein expression patterns (SDS-PAGE) of femoral muscle (M. iliotibialis lateralis) that occur post mortem and during the first days (0 h, 24 h, 48 h) of its maturation in 1- and 3-year-old emus. Our results indicated that the interaction between emus age and storage time had significant impact on meat pH and all color indicators. Furthermore, we detected 24 differentially expressed protein bands, representing 22 different gene products. ClueGO pathways analysis revealed that these proteins were mainly involved in glycolysis/gluconeogenesis pathway, pyruvate metabolism and pyrophosphate hydrolysis-driven proton transmembrane transporter activity. Based on the results obtained it can be assumed that early post-mortem metabolism of emu muscle is predominantly based on the glycolysis as reflected by the relative abundance alterations of the glycogenolytic and glycolytic enzymes. Moreover, the energy supplies provided by ATP and other high-energy substances degradation is higher in the group of older emus. Our findings also highlighted the complexity of the molecular mechanisms underlying the conversion of muscle to meat.
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Affiliation(s)
- Mateusz Bucław
- Department of Monogastric Animal Sciences, Laboratory of Poultry Science, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland.
| | - Adam Lepczyński
- Department of Physiology, Cytobiology and Proteomics, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Agnieszka Herosimczyk
- Department of Physiology, Cytobiology and Proteomics, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Małgorzata Ożgo
- Department of Physiology, Cytobiology and Proteomics, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Danuta Szczerbińska
- Department of Monogastric Animal Sciences, Laboratory of Poultry Science, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Danuta Majewska
- Department of Monogastric Animal Sciences, Laboratory of Poultry Science, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Kamila Liput
- Department of Molecular Biology, Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, ul. Postepu 36A, Jastrzebiec, 05-552 Magdalenka, Poland
| | - Mariusz Pierzchała
- Department of Genomics and Biodiversity, Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, ul. Postepu 36A, Jastrzębiec, 05-552 Magdalenka, Poland
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13
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Maggiolino A, Bragaglio A, Salzano A, Rufrano D, Claps S, Sepe L, Damiano S, Ciarcia R, Dinardo F, Hopkins D, Neglia G, De Palo P. Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114925] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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14
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Núñez-Sánchez N, Avilés Ramírez C, Peña Blanco F, Gómez-Cortés P, de la Fuente MÁ, Vioque Amor M, Horcada Ibáñez A, Martínez Marín AL. Effects of Algae Meal Supplementation in Feedlot Lambs with Competent Reticular Groove Reflex on Growth Performance, Carcass Traits and Meat Characteristics. Foods 2021; 10:foods10040857. [PMID: 33920806 PMCID: PMC8071124 DOI: 10.3390/foods10040857] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/06/2021] [Accepted: 04/13/2021] [Indexed: 11/23/2022] Open
Abstract
There is growing interest in increasing omega-3 fatty acid (FA) contents in ruminant meat by means of dietary manipulation, but the effects of such manipulation on productive results and meat quality need to be ascertained. The aim of the present study was to assess the effects of supplementing lambs with competent reticular groove reflex (RGR) with marine algae as a source of omega-3 fatty acids on growth performance, carcass traits, and meat quality characteristics. Forty-eight feedlot lambs were distributed into three equal groups: the control group neither consumed marine algae nor had competent RGR, the second group received daily 2.5% of algae meal mixed in the concentrate, and the last group consumed the same amount of algae meal, but emulsified in a milk replacer and bottle-fed. Lambs in the second and third groups had competent RGR. There were not any negative effects on performance, carcass or meat quality parameters with algae supplementation. However, the results of the oxidative stability parameters were not conclusive. Ageing for 6 days improved meat tenderness and color, and increased lipid oxidation. In conclusion, algae meal inclusion in the diet of fattening lambs with competent RGR has no detrimental effects on animal performance, carcass traits or meat quality characteristics.
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Affiliation(s)
- Nieves Núñez-Sánchez
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (F.P.B.)
| | - Carmen Avilés Ramírez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (C.A.R.); (M.V.A.)
| | - Francisco Peña Blanco
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (F.P.B.)
| | - Pilar Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Miguel Ángel de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Montserrat Vioque Amor
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (C.A.R.); (M.V.A.)
| | - Alberto Horcada Ibáñez
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Andrés Luis Martínez Marín
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (F.P.B.)
- Correspondence: ; Tel.: +34-957-218-746
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15
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Scarpa G, Tarricone S, Ragni M. Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed. Animals (Basel) 2021; 11:ani11030607. [PMID: 33668903 PMCID: PMC7996544 DOI: 10.3390/ani11030607] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/22/2021] [Accepted: 02/22/2021] [Indexed: 12/13/2022] Open
Abstract
There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups-each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs' growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market's consumer.
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Affiliation(s)
- Giuseppe Scarpa
- Ministry of Agricultural, Food and Forestry Policies, Central Inspectorate Department for Quality Control and Agri-Food Fraud Repression, Branch Office of Bari, 70126 Bari, Italy;
| | - Simona Tarricone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70125 Bari, Italy;
- Correspondence:
| | - Marco Ragni
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70125 Bari, Italy;
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16
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Radzik-Rant A, Rant W, Sosnowiec G, Świątek M, Niżnikowski R, Szymańska Ż. The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat. Arch Anim Breed 2020; 63:423-430. [PMID: 33473367 PMCID: PMC7810226 DOI: 10.5194/aab-63-423-2020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 10/16/2020] [Indexed: 11/30/2022] Open
Abstract
An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal
genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and
22 crossbreeds of Polish Merino × Berrichone du Cher (PMB) were fattened to
achieve their slaughter weight of 40 kg. After slaughter, the carcasses were
kept at 4 ∘C for 24 h. Then, the samples of longissimus lumborum (LL) and gluteus medius (GM)
muscle were collected to analyse the physico-chemical traits; fatty acid
profile; and concentrations of taurine, carnosine, L-carnitine. The GM muscle
compared to LL had the higher value (P < 0.05) of L* and a lower value
(P < 0.05) of b* and H* both in PM and PMB lambs. The value of
expressed juice was lower (P < 0.05) in both LL and GM muscles of PM
lambs. A higher amount (P < 0.05) of collagen was found in LL
muscle compared to GM both in PM and PMB lambs. The GM muscle of PM lambs
showed higher (P < 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs),
PUFA n-6, and PUFA n-3 (P < 0.05). The GM muscle was characterized by
a higher (P < 0.05) content of taurine, while in the LL muscle there was a
higher amount (P < 0.05) of carnosine. A larger amount (P < 0.05) of L-carnitine was found in GM muscle but only within PMB lambs. The
obtained results showed a greater impact of the lamb's genotype on the
physical characteristics of meat than on its chemical composition and the
content of bioactive components. The muscle type had an effect on meat
colour; collagen content; fatty acid profile; and amount of taurine,
carnosine, and L-carnitine present.
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Affiliation(s)
- Aurelia Radzik-Rant
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego St. 8, 02-786 Warsaw, Poland
| | - Witold Rant
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego St. 8, 02-786 Warsaw, Poland
| | - Gabriela Sosnowiec
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego St. 8, 02-786 Warsaw, Poland
| | - Marcin Świątek
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego St. 8, 02-786 Warsaw, Poland
| | - Roman Niżnikowski
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego St. 8, 02-786 Warsaw, Poland
| | - Żaneta Szymańska
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego St. 8, 02-786 Warsaw, Poland
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